1 (1 1/2 lb.) flank steak
3/4 c. fresh lime juice
1/2 c. fresh orange juice
1/4 c. tequila
1/4 c. vegetable oil
4 cloves garlic, minced
1 tsp. salt
1 tsp. Worcestershire sauce
3/4 tsp. paprika
1/2 tsp. pepper
12 (8 in.) round flour tortillas
Pico de Gallo (recipe included)
2 c. (8 oz.) shredded Monterey Jack or cheddar cheese

Trim and discard excess fat from steak; place steak in large shallow dish. Combine lime juice, orange juice, tequila, oil, garlic, green onions, salt, Worcestershire sauce, paprika and pepper, stirring well. Pour marinade over meat. Cover and refrigerate 24 hours, turning occasionally. Remove steak from marinade, reserving marinade. Grill steak over hot coals (or broil) 4-5 minutes on each side, basting frequently with marinade. Slice steak diagonally across grain into thin slices. Wrap tortillas in foil and bake at 325 degrees for 15 minutes or until heated through. Divide meat evenly among tortillas. Top each serving of meat with Pico de Gallo and shredded cheese, wrap tortilla around filling. Serve with remaining Pico de Gallo. Serves 6.